The Little Mermaid is one of our favorite movies and we are SO excited to hear talk of a Disney live-action remake in the works! These colorful Starfish Cookies are perfect to enjoy for a movie night or for a summer kids party!

This recipe is for a classic sugar cookie dough, but you are welcome to substitute your favorite type of cookie.

To Make the Icing:

Divide the icing evenly into 5 small bowls. Add a few drops of gel color into each of the bowls, except for one which will remain white. Stir gel color into each bowl of icing, adding more color drop-by-drop until you’ve reached your desired shade.

Scoop a couple spoonfuls of the icing into the piping bags. One color per bag. Put all of the white frosting in a piping bag.

Add 2 teaspoons water to each the bowls of remaining colored icing and stir to thin it out. Pour this thinner icing into squeeze bottles. (This step is not necessary for the white frosting).

Decorating Instructions:

Choose one color of icing and use the thick icing in bag to draw an outline around one of the starfish cookies. Fill in the outline with the thinner icing (in squeeze bottle) of the same color.

Repeat will all colored icings until all cookies are frosted. Allow to dry for 1 hour.

Using the white icing, add a big dot in the center and small dots going down each ‘arm.’

Using the pink icing in the piping bag, cover the face of the star with little pink dots.

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Okay, so chocolate-covered OREOs are my go-to holiday staple — and for good reason! There are so many ways to customize them, like with our OREO Gingerbread Man (or Woman) Cookies!

My kids are hit or miss when it comes to gingerbread – some of them love it and some only enjoy the decorating but can’t stand the strong flavor. Not to mention, gingerbread cookie dough (if you’re making it from scratch) is one of the most time-consuming cookie doughs I’ve ever made.

These chocolate-covered OREOs are perfect for both, letting us keep up the tradition of decorating gingerbread cookies while also ensuring that all of the kids will enjoy the fruits of their labor!

Now, you can actually buy gingerbread-flavored candy melts to make this treat, but we stuck with plain chocolate candy melts.

These would make a super cute activity for a Christmas party or a kid-made Christmas gift!

Ingredients to Make OREO Gingerbread Men

2 cups chocolate or gingerbread candy melts or chocolate chips

12 OREO cookies

Candy writers (we used a tube – can use homemade with a piping bag)

Various candies for accents

Tip: You can use store-bought chocolate-covered OREOs for an easier clean up with the kids.

There is something so satisfying about the ooey-gooey combination of chocolate and caramel, and these S’mores Cookie Bars totally fit the bill!

The perfect campfire treat or party dessert — bring them to your next potluck or family gathering and watch them disappear! (You might want to hide a piece for later!)

Ingredients needed for S’mores Cookie Bars

For the Graham Cracker Crust:

¼ cup granulated sugar

1¾ cup graham cracker crumbs

½ cup butter, melted

For the Cookie Bars:

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, melted

1 cup packed brown sugar

½ cup granulated sugar

1 tbsp. vanilla extract

1 egg

1½ cup semisweet chocolate chips

1 1/2 cups mini marshmallows

2 Regular size Hershey chocolate bars

How to make these Gooey S’mores Cookie Bars

Preheat oven to 350 degrees F. Place marshmallows in freezer and allow to freeze (it won’t take long). Lightly grease a 9×13-baking dish with cooking spray.

Start out with making the Graham Cracker Crust. Combine the crumbs, granulated sugar, and butter until combined. Press into the bottom of the prepared baking dish.

In a medium bowl, cream together the melted butter (slightly cooled), brown sugar and granulated sugar until well blended. Beat in the vanilla, and egg, until creamy. Mix in the flour, baking soda, and salt. Stir in 1 cup of the marshmallows and the chocolate chips.

Spoon dough on top of the graham cracker crust and lightly press into an even layer. Sprinkle remaining ½ cup of marshmallows on top, slightly pressing them into the cookie dough.

Bake for 15-20 minutes or until top begins to get slightly golden brown. Make sure to bake until the center is set. Be sure not to over bake as they will continue to firm up when cooling.

While bars are in the oven, break candy bar into sections and place in freezer.

After bars are done baking, remove pan from oven and allow to cool for a couple of minutes then gently place broken candy bar pieces on top.

Preheat oven to 350 degrees F. Place marshmallows in freezer and allow to freeze (it won’t take long). Lightly grease a 9x13-baking dish with cooking spray.

Start out with making the Graham Cracker Crust. Combine the crumbs, granulated sugar, and butter until combined. Press into the bottom of the prepared baking dish.

In a medium bowl, cream together the melted butter (slightly cooled), brown sugar and granulated sugar until well blended. Beat in the vanilla, and egg, until creamy. Mix in the flour, baking soda, and salt. Stir in 1 cup of the marshmallows and the chocolate chips.

Spoon dough on top of the graham cracker crust and lightly press into an even layer. Sprinkle remaining ½ cup of marshmallows on top, slightly pressing them into the cookie dough.

Bake for 15-20 minutes or until top begins to get slightly golden brown. Make sure to bake until the center is set. Be sure not to over bake as they will continue to firm up when cooling.

While bars are in the oven, break candy bar into sections and place in freezer.

After bars are done baking, remove pan from oven and allow to cool for a couple of minutes then gently place broken candy bar pieces on top.

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Hi there & welcome!

We're Stacey and Jennifer, and we're so glad you stopped by to visit! In the Kids Kitchen is our place to share inspiration to cook, play, and learn with your kids. From tips for teaching kitchen skills, to family-friendly recipes, kitchen crafts & sensory play, cookbook reviews, and more!